Lemon Ricotta Pancakes with Raspberry Syrup
User Reviews
4.9
210 reviews
Excellent
Lemon Ricotta Pancakes with Raspberry Syrup
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The lightest, fluffiest pancakes with a citrus flavor. Special enough for dessert!
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Ingredients
Raspberry Syrup Ingredients:
- 1 cup raspberries (fresh or frozen)
- 1 tsp lemon juice
- ⅓ cup sugar (or more or less to taste)
Pancake Ingredients:
- ¾ cup unsalted butter (good quality)
- 1 cup buttermilk
- ¼ cup brown sugar
- 2 Tbsp sugar
- 1 Tbsp lemon zest (grated organic, ½ to 2 Tbsp depending on how much lemon taste you prefer)
- 3 Tbsp lemon juice (freshly squeezed)
- 4 egg yolks (good quality eggs)
- 4 egg whites (good quality eggs)
- 1 cup ricotta cheese
- 1 ½ tsp vanilla extract
- 1 ¾ cups all purpose flour (good quality)
- 1 ½ tsp baking powder
- ¾ tsp salt
Instructions
To make the raspberry syrup:
- Place all ingredients in a small pot and simmer for about 8 minutes, remove from heat. Strain if desired.
To make the lemon ricotta pancakes:
- In a small saucepan, put the butter, buttermilk, sugars, lemon zest, and juice. Stir over low heat until mixture is hot (do not boil.) Remove from heat.
- In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.
- To the mixture in the pot, add the ricotta and vanilla. Then add the egg yolks, and whisk until smooth.
- In a large bowl, mix together flour, baking powder and salt, then pour in the egg mixture. Whisk gently until incorporated, but do not over mix.
- Gently fold egg whites into this mixture, until mostly homogeneous- again, do not over mix.
- Heat a large non-stick pan or griddle, and drop the pancake batter onto the hot pan in whatever size or shape you would like your lemon ricotta pancakes.
- Cook approximately 2 1/2 minutes or until bubbles form, then gently turn over. Cook another 1 1/2 minutes or until completely cooked. Place the lemon soufflé pancakes in the oven or a warming drawer to keep warm, or serve immediately.
- Serve with the raspberry syrup and 100% pure maple syrup or any other fruit syrup or even honey. I like to mix the raspberry syrup with maple syrup and serve it in a little jug.
Equipments used:
Notes
- Special equipment: a griddle or a non-stick frying pan. Sieve for straining the syrup.
Nutrition Information
Show Details
Serving
1 pancake
Calories
295kcal
(15%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
104mg
(35%)
Sodium
261mg
(11%)
Potassium
123mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
565IU
(11%)
Vitamin C
5mg
(6%)
Calcium
117mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12large pancakes
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 295kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 261mg | 11% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
210 reviews
Excellent
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